Friday, July 23, 2010

Friday Flickr Inspirations: Autumn

I love autumn! I know just last Friday we were celebrating Christmas in July, but my favorite season has always been autumn. I love the colors (though ironically I'm not an "orange"-kind-of-person), I love the smells, I love the comfort foods, and I love the weather! Right now as we suffer through 95 degrees of summer, I'm REALLY thinking about the cooler weather! LOL. So here's a tribute to fall and all the wonderful handmade ideas & inspirations we get from my favorite season!

Tuesday, July 20, 2010

Tea on Tuesday: Orange Tea Cake

* 7 eggs, separated
* 1-3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1-1/2 cups sugar, divided
* 6 tablespoons orange juice
* 4-1/2 teaspoons grated orange peel
* 3/4 teaspoon confectioners' sugar

* Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
* In a large bowl, beat yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Blend in orange juice and peel. Add dry ingredients to yolk mixture; mix well.
* In another bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
* Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
* Run a knife around sides of cake and remove to a serving plate. Dust with confectioner's sugar.

Yield: 12 servings.

~~yummy recipe and photo from: Light & Tasty | February/March 2003~~

Monday, July 19, 2010

Now I've seen it all...

Honestly, I don't know whether to laugh or cry....a "car cozy"!! Well, in all honesty, it IS kind of cute. ;) Find the link HERE. Oh come on, you know you're curious! ;)

Tuesday, July 6, 2010

Tea on Tuesday: Tea Cakes

* 1 cup shortening
* 2 cups sugar
* 3 eggs
* 1/2 teaspoon lemon extract
* 3 cups all-purpose flour
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 6 tablespoons milk

* In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack.

Yield: 5-1/2 dozen.

(If Cooking for Two: Cookies can be frozen in heavy-duty freezer bags or other airtight containers.)

~~yummy recipe and photo from: Reminisce | July/August 1994~~

Thursday, July 1, 2010

From the Kitchen: Prosecco Raspberry Cocktails

photo and recipe from
Oh my gosh! I just had to share this Weight Watchers recipe! Great way to cool off at the end of the day or serve while grilling! ENJOY!!

1 cup(s) fruit juice, raspberry-flavor
1 3/4 cup(s) Prosecco, or other sparkling wine
1/2 cup(s) raspberries, fresh or frozen (12 raspberries)

* In a bowl, mix raspberry juice with Prosecco; divide among 4 champagne glasses. Drop 3 raspberries in each glass; serve immediately.

Yields about 2/3 cup per serving.

POINTS® Value: 2
Servings: 4